Lemon Grilled Fish in Banana Leaves

Total Time
32mins
Prep 20 mins
Cook 12 mins

Adapted from the Queer Eye TV show; stored here for me to try later. You can substitute scallions for the onion if you prefer.

Ingredients Nutrition

Directions

  1. Heat grill to medium.
  2. In a small bowl, whisk the lemon juice with ½ cup olive; add thyme, salt and pepper.
  3. Brush both sides of fillets generously with lemon mixture and place each in a banana leaf.
  4. Place 4 lemon slices and a sprig of thyme on each fillet.
  5. With the short side of the leaf facing you, fold bottom edge over fish; fold sides over fish, then fold package away from you to envelop the fish.
  6. Secure each packet with 3 wet toothpicks or tie like a girtbox with a wet piece of string.
  7. Cook the fish packets on grill, about 6 minutes per side ( the leaves will brown, which is OK).
  8. While the fish grills, sauté garlic in 1 Tbs olive oil over medium-high heat about 1 minute.
  9. Add the onions through tomatoes and sauté about 5 minutes until vegetables are tender; season with salt and pepper.
  10. To serve, put a fish packet in the center of each plate, open the leaf and spoon vegetables around fillet.
Most Helpful

5 5

I made this with my favorite fish salmon. I used 3 tablespoons of the lemon and oil mixture. Didn`t need more then that. I also made this dish easier then directed. I put all the vegies (Except for the carrots which I didn`t have) right on the fish then double wrapped in plenty of banana leaves. They did burn so it was good I used more then called for. I didn`t serve with the leaf because it was burnt and unappealing. But this was delish! I enjoyed the scent of the banana leaf throughout the fish. the vegies had the prefect texture.